Sardine Tomato Pasta

20260531, #BreakfastDiary 1734, 20°C/sunny Is there really such a thing as "cooking wine"? I think it's fine to just use a splash of whatever wine is good enough for me to drink. Today it's an Australian Chardonnay. About 700kcal, Sardine Tomato Pasta.

1 serving linguine, 1 can sardines, 2T white wine (left over from drinking), 1/4 onion, 5 cloves garlic, a pinch of chili flakes, 5 cherry tomatoes, 1T lemon juice, a little basil and parmesan cheese

1. Boil the linguine in water with 2t salt. 2. Heat olive oil in a pan and sauté the thinly sliced onion and garlic. Add a pinch of chili flakes in place of peperoncino. 3. Add the sardines and pour in a splash of white wine to chase away any lingering fishy smell and add acidity. (Rinse the sardines in cold water before using. Set aside one whole sardine to use as a topping.) 4. Chop the tomatoes finely, add them in, and sauté a bit more. 5. Add 1/2 cup pasta water and the boiled linguine from step 1, and mix well. 6. Turn off the heat, add chopped basil, and mantecare to finish. 7. Plate the linguine, spoon over the sauce left in the pan, and top with the sardine set aside in step 3, lemon juice, and parmesan cheese.